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Olive Oil Cake

Olive Oil Cake

My grandmother (Oma) was an amazing cook. Everything this woman prepared, was delicious. She cooked with all her heart and fed anyone that came through her door.  Oma didn’t own a single cook book, instead, she cherished a few handwritten recipes from her mother. She prepared simple dishes with simple ingredients. We never had a fancy meal. Roasted chicken, oven potatoes and carrots was our Sunday meal. Occasionally, we had apple strudel or plum cake for dessert. Frosting was reserved for birthday cakes, and she never sweetened whipping cream.

My grandmother’s grocery shopping looked very different than what’s in the typical grocery cart today.  Once a month, Oma and Opa did their “big” shopping. Their cart was filled with sugar, flour, olive oil, lettuce, apples, dry beans, fresh carrots, potatoes, milk, eggs,  fresh bread and fresh meats.  Today’s grocery shelves are packed with all kinds of boxes and bags, pouches and cans.  I’m not judging here, just noticing the changes.

Olive Oil Cake

This olive oil cake reminds me of the simple cakes my grandma used to bake. It’s quick and easy to make, without any “fancy” ingredients. The cake is so moist and delicious and tastes even better the second or third day. I love it with a cup of coffee. Never say no to cake for breakfast, right?!

You could frost it or add things like chocolate chips, blueberries, nuts, etc., but to me,  this cake is pretty in its own simple way.

Olive Oil Cake

Olive Oil Cake

Ingredients:

2 cups flour

1 tbsp baking powder

1/2 tsp salt

1 1/4 cups sugar

3 eggs

3/4 cup extra virgin olive oil

3/4 cup whole milk

2 tsp grated orange zest

Juice of one orange (about 1/4 cup)

 

Directions:

Preheat oven to 350 degrees. Coat a 9-inch springform pan (or a regular 9-inch bake pan) with a thin layer of olive oil. Line  the bottom with parchment paper.

Combine flour, baking powder, and salt in a bowl. Set aside.

In a separate bowl mix sugar and eggs until creamy, about 3 minutes.

Add olive oil, milk, orange zest, and juice.

Fold in flour mixture.

Pour batter into prepared pan and bake until the top of the cake is golden brown and a knife inserted into center comes out clean, 40-45 minutes.

Olive Oil Cake

 

Tips For Cleaning Brushes

Tips for cleaning brushesSpring is almost here and what better time to clean your beauty tools? Last weekend, I cleaned every hair, make up, and toothbrush in my house. While I try to clean my make up brushes at least once a month, for some reason, my hair brushes are often forgotten. They get pretty dirty with repeated use, especially if you’re using styling products. By cleaning your brushes regularly, you are going to remove gunk, oil, product buildup, and even dead skin. You can buy expensive brush cleansers, but I like to use simple household items to make my tools clean again.

Toothbrush

tips for cleaning brushes

Some germs go down the drain, but far too many remain on our toothbrushes. Soak your toothbrush in antibacterial mouthwash. Rinse thoroughly before using again.

Makeup Brushes

Mix one part olive with one part dish soap. The olive oil will help condition and moisturize the bristles. Swirl the bristles around to break down any makeup residue.

tips for cleaning brushes

Rinse only the bristles.

Tips for cleaning brushes

Lay brush flat to dry.

This mixture also works great for cleaning beauty sponges.

Hair Brushes

tips for cleaning brushes

Back in the days, this was my grandmother’s method. Use a comb to remove hair. In a container, combine 1 tsp baking soda, 1 tsp shampoo and 1 cup of warm  water. Submerge the hair brush and soak for at least 30 minutes. Rinse with water.

Doesn’t it feel good to use a gunk-free, clean brush on your skin and hair?

 

How often do you clean your brushes? Do you have any tips and tricks you’d care to share?

 

Coconut Cream Yogurt

Coconut Yogurt

Yogurt is amazing for gut health. I eat it almost every day. Because I love anything and everything coconut flavored so much, I decided to make coconut cream yogurt. I am not vegan, nor am I allergic to milk – I just choose to limit my dairy intake.

I only used two ingredients to make this delicious yogurt.

2 cans of coconut milk

4  Probiotics (must contain one of these strains – Lactobacillus bulgaricus, Streprococcus thermophilus, Bifidobacterium lactis or Lactobacillus acidophilus)

Coconut yogurt

Coconut cream yogurt is so easy to make.

If you want thick, greek-style yogurt, refrigerate the can of coconut milk overnight. This makes it much easier to scoop out the coconut cream and will make the yogurt thick. If you don’t like your yogurt thick, add some or all the coconut water that’s within the can. Play around, find what works for you and go with it.

Coconut Yogurt

Since my probiotics are not capsules but mini tablets, I went ahead and crushed them. In the end it’s all the same. Pour the coconut creme/milk into a glass jar. Add the probiotics and stir well. Close the jar and place it in the oven with the oven light on. Let the yogurt sit in the oven for 24 hours.

After you take it out of the oven, place the coconut cream yogurt in the fridge for a few hours.

Coconut Yogurt

The end result is a thick, creamy yogurt – a dairy-free probiotic culture.

Coconut creme yogurt

Add honey and/or vanilla and you’ll get just the right balance of tanginess and sweetness.  Flavor it anyway you want. I like to eat mine with a homemade berry compote.

Have you tried making coconut yogurt?